Try this Sous Vide Duck Breast recipe, or contribute your own.
- Carbohydrate 0.419815 g
- Cholesterol 0 mg
- Fat 5.13751500219111 g
- Fiber 0.18975 g
- Protein 0.0681083333333333 g
- Saturated Fat 0.385592135578042 g
- Serving Size 1 1 serving (9g)
- Sodium 1163.04433333333 mg
- Sugar 0.230065 g
- Trans Fat 0.0679244271099981 g
- Calories 47 calories
Step-by-step
- Clean duck breasts then rub on all ingredients. Cover and chill in the fridge for 2 hours. Rinse off spices and place duck breasts in a Ziploc bag, remove air and seal it.
- Add water in the Instant Pot up to 8 cup mark.
- Leave the lid open, turn on power and press “Keep warm” button. After 20 minutes, place the Ziploc bag in the water bath for 35-40 minutes.
- Remove the bag from the water and pat dry duck breasts.
- Sear skin side of duck breasts in a non-stick frying pan with 1 tablespoon vegetable oil at medium-high heat until golden.
- Turn over and cook for another 20 seconds.
- Slice the cooked duck breasts and serve with apricot sauce.
- Apricot sauce: mix apricot and sugar in a small pot, bring to boil on high heat then simmer 5 minutes at low heat. Serve and Enjoy!
Cooking duck breast incorrectly usually means rendering the subcutaneous fat completely while leaving the lean interior overcooked and gray. Achieving the precise internal temperature required for poultry requires strict control, which water-bath immersion provides reliably. Applying a dry cure before sealing draws out excess surface moisture, creating a better environment for the final sear. Adjusting ingredient quantities proportionally maintains the salt-to-meat ratio if scaling this recipe for a larger group.
- Substitute fresh minced garlic with 1/2 teaspoon of garlic powder if fresh burns too quickly during the final pan sear.
- Replace dried thyme with fresh sprigs at a 3:1 ratio inside the vacuum bag for a brighter herbal infusion.
- Maintain the water bath between 130 degrees Fahrenheit and 135 degrees Fahrenheit for a medium-rare finish.
- Pat the skin completely dry with paper towels after removing the meat from the water bath to ensure optimal crisping in the skillet.
- Sear the skin side in a cold pan first to render fat slowly before raising the heat to medium-high.
Precise control over the thermal environment eliminates guesswork. Careful attention to surface moisture dictates the final texture of the skin.
